![]() ![]() ![]() It can be cooked or marinated, and is often pickled and placed in a barrel.Īgresto – Unfermented juice of wine grapes, used as a condiment.Īgretto – Grassy spring vegetable of northern Italy.Īgrodolce – “Sour-sweet.” Any dish or condiment based on sugar and vinegar, often used as a marinade.Īguglia – Needlefish, usually grilled or stewed.Īi ferri – Any food cooked over an open fire.Īl dente – “To the tooth,” referring to the tender but firm texture of cooked pasta. It is known for its large head and light-red membrane, which covers its cloves.Īgnolotti – Ravioli like pasta usually filled with meat.Īgone – Fresh water shad, the best of which come from Lake Como (Lombardy). It is a summer cheese and slightly tangy.Īccosciare – To truss meat or poultry for roasting on a spit or grilling.Īceto balsamico – Balsamic vinegar the best quality is called “aceto balsamico tradizionale.”Īcqua – Water acqua minerale is mineral water.Īcqua di Fiora d’Arancia – Orange blossom water used mostly in pastries and desserts.Īcqua Minerale – Bottled mineral water, either sparkling ( gassata or frizzante) or flat ( naturale).Īcquacotta – Vegetable soup usually spiced with peppers and thickened with bread, sometimes containing egg and cheese.Īfricani – Crisp Tuscan cookies with a dark brown exterior.Īfrodisiaci – Foods said to possess an aphrodisiac quality, like caviar, truffles, and oysters - usually very expensive foods served on romantic occasions.Īgglassato – Sicilian dish of braised beef.Īgliata, all’ – Any dish or condiment made with crushed garlic, bread and vinegar.Īglio – Garlic aglio e olio, literally, garlic and (olive) oil a quick sauce for spaghetti of olive oil and sautèed garlic, sometimes with peperoncino and/or parsley.Īglio rosso di Sulmona – One of the best and most unusual varieties of garlic in Italy. The wines of Orvieto most often take this description.Ībbacchio – Milk fed lamb lamb in general.Ībbuote – A dish from Molise of baked involtini of lamb intestines filled with sweetbreads, hard-boiled eggs and liver.Ībruzzese, all’ – Any dish prepared “in the style of Abruzzo,” such dishes usually contain hot chili peppers called diavolicchio, which are characteristic of the region.Īccarrexiau – A lavish dish of Sardinia in which a whole sheep is stuffed with a suckling pig and roasted over a pit of hot stones.Īcceglio -Cow’s milk cheese from Piedmont. ![]()
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